Description
For the Chicken:
2 large boneless, skinless chicken breasts
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
For the Orzo:
1 cup orzo pasta
1 tbsp butter
2 garlic cloves, minced
1/2 cup sun-dried tomatoes, chopped
2 cups baby spinach
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 cup chicken broth
1/4 cup heavy cream
1 tbsp fresh lemon juice
Salt and black pepper to taste
1 tbsp fresh basil, chopped (for garnish)
Directions:
Season the chicken breasts with Italian seasoning, garlic powder, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove from skillet and set aside.
In the same skillet, melt butter and sauté garlic for 1 minute. Add sun-dried tomatoes and cook for another minute.
Pour in the chicken broth and bring to a simmer. Stir in orzo and cook for 8-10 minutes until tender, stirring occasionally.
Reduce heat to low and add spinach, ricotta, Parmesan, heavy cream, lemon juice, salt, and black pepper. Stir until creamy and well combined.
Return the chicken to the skillet, nestling it into the orzo. Cover and let simmer for 5 minutes until chicken is fully cooked.
Garnish with fresh basil and serve warm. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 520 per serving Servings: 4 servings
Step-by-Step Guide
Step 1: Prepare & Sear the Chicken. Pat the chicken breasts dry with a paper towel. Evenly coat them with the Italian seasoning, garlic powder, salt, and pepper. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken and sear undisturbed for 4-5 minutes per side, until a golden-brown crust forms. Transfer to a plate.
Step 2: Build the Orzo Base. In the same skillet, reduce heat to medium. Melt the butter and sauté the minced garlic for 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for another minute. Pour in the chicken broth and bring to a gentle simmer.
Step 3: Cook the Orzo. Stir the dry orzo into the simmering broth. Cook for 8-10 minutes, stirring occasionally to prevent sticking, until the orzo is al dente and most of the liquid is absorbed.
Step 4: Create the Creamy Sauce. Reduce the heat to low. Add the baby spinach, ricotta, Parmesan, heavy cream, and lemon juice. Season with salt and pepper. Stir continuously until the spinach wilts and the cheeses melt into a creamy, cohesive sauce.
Step 5: Finish & Serve. Return the seared chicken breasts to the skillet, nestling them into the creamy orzo. Cover the skillet and let it simmer gently for 5 minutes to heat the chicken through. Garnish with fresh basil before serving.
Serving Suggestions
This creamy chicken and orzo skillet is a complete meal on its own. For a lighter touch, pair it with a simple arugula salad dressed with lemon vinaigrette. To add crunch, serve with garlic bread or a crusty baguette for soaking up the delicious sauce. For a wine pairing, a crisp Sauvignon Blanc or a light Pinot Noir complements the creamy, tangy flavors beautifully.
How-to Summary
This 30-minute meal involves seasing and searing chicken, then using the same skillet to build a creamy orzo dish. Sauté garlic and sun-dried tomatoes, simmer orzo in broth, then stir in spinach, ricotta, Parmesan, and cream to create a lush sauce. Finally, return the chicken to the skillet to finish cooking. The result is a restaurant-quality, comforting one-pan dinner.
Frequently Asked Questions
Can I use a different pasta? Yes, small pasta like ditalini or small shells work well. Adjust cooking time according to package directions for the pasta simmering in broth.
How can I make this dish lighter? Substitute the heavy cream with half-and-half or full-fat coconut milk, and use low-fat ricotta. The sauce will be slightly less rich but still creamy.
Is the chicken cooked through after searing? No, the initial sear is for color and flavor. The final 5-minute simmer in the covered skillet ensures it is fully cooked and juicy.
Can I use sun-dried tomatoes packed in oil? Absolutely. Drain them well and chop. You can even use a bit of the oil in place of the butter for sautéing for extra flavor.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or water to loosen the sauce.
Common Mistakes to Avoid
Avoid overcooking the orzo, as it can become mushy. It should be al dente after the initial 8-10 minute cook. Do not add the ricotta cheese over high heat, as it can cause the sauce to separate; always stir it in on low heat. Ensure you deglaze the skillet properly after searing the chicken, as the browned bits (fond) are essential for flavor. Finally, do not skip resting the chicken after searing, which keeps it tender.
Conclusion
This Creamy Sun-Dried Tomato and Spinach Orzo with Chicken is the perfect weeknight solution, delivering maximum flavor with minimal cleanup. By following the detailed steps and tips, you can avoid common pitfalls and create a consistently delicious, creamy, and satisfying one-pan dinner that is sure to become a regular in your meal rotation. Enjoy the process and the delightful result!
